- 1 cup dry quinoa
- 2 cups water
- Pinch of kosher salt plus ¼ teaspoon
- 1 leaf rainbow Swiss chard, chopped
- 1 tomato, chopped
- 1/2 bell pepper, chopped
- Juice of ¼ lemon
- 1 teaspoon Dijon mustard, heaping
- 2 tablespoons olive oil
- 1 teaspoon soy sauce
- 1/4 teaspoon dried dill
- Pinch of red pepper flakes
- 2 ounces goat cheese, crumbled
In a pot large enough to fit a steamer basket, combine the quinoa, water, and pinch of salt. Bring to a boil over high heat, reduce to a simmer and cook for 20 minutes.
In the last 2 minutes, place a steamer basket in the pot. Add the Swiss chard leaves to the steamer and cover with a lid. Remove from heat and combine everything in a large bowl. Combine the lemon juice, mustard, olive oil, salt, soy sauce, dried dill, and red pepper flakes in a jar and shake to combine. Pour the dressing over the salad. Add the goat cheese and stir to combine. Serve.